Fried razor clams with loofah

Cooking Instructions

1. 1. Put 50ml of water to boil, put 500g of razor clams and ginger slices, cover and simmer for 3 minutes until the clams open.
   *Note: Spit out the sand first, add a spoonful of salt and a little sesame oil, and wait for an hour.

   

2. 2. Take out the razor clams and put them in cold water, and cook the clams in the pot for retention. Remove the clam shell and the black line on the outer ring of the clam meat, and leave the white and clean clam meat.

   

3. 3. Turn on medium-high heat, spray some oil after the pot is hot, add minced garlic and green onion and stir-fry until fragrant, add 500g loofah pieces and stir-fry until broken, add the razor clams stock in step 2 and a little salt.

   

4. 4. Continue to stir-fry until the loofah becomes soft, add the razor clam meat and starch water (1 tablespoon of starch + 2 tablespoons of water and stir well) and stir-fry evenly, and you can get out of the pot.
   

   

5. Finish sprinkling flowers